Rose hip pulp

Use as a spread

Rose hip pulp is the traditional name for a jam made from rose hips . Other names are common regionally, namely Hägenmark ( Swabian ), Hiefen-, Hiffen-, Hifte- or Hippenmark in Franconia

Rose hip pulp used to be an important addition to the menu, as rose hips have a high vitamin C content and can still be harvested in winter. It can be used as a spread on bread , to sweeten drinks and for desserts and baked goods. Rose hip pulp is the traditional filling for Franconian donuts .

Classification under food law

Rose hip pulp is usually a jam or (from 35 percent fruit content) an extra jam in accordance with the German Jam Ordinance , but only if it contains at least 55 percent soluble dry matter. This is not always guaranteed when manufacturing using the cold process (see section “Manufacturing”). For example, rose hip pulp that does not meet this requirement is sold under the name " Fruit spread rose hip".

Conceptually, a clear distinction is not always made between jam and raw, unsweetened puree made from rose hips, which is used as a starting product for jam production, but is also used in other ways in the kitchen. The butter must, which is widespread in Switzerland, is one such starting product, which is then processed into rose hip jam or other rose hip preparations.

Manufacturing

When producing rose hip pulp, the problem arises that the nuts (colloquially, kernels) are inedible and have to be removed. There are two different manufacturing processes:

Hot procedure

To make it, the rose hips are first pitted, the pips boiled with a little water or wine and the pulp is left to stand for a few hours to days with the sifted liquid. Then it is cooked briefly, strained, mixed with sugar about one to one and, after boiling again, poured hot into tightly fitting glasses. There are also uncooked, otherwise similarly prepared variants that are less durable.

This type of production is common today; In particular, the large jam factories make rose hip jam this way. Because vitamin C is broken down during cooking, there is only a small amount of it in cooked rosehip pulp.

Cold process

For the traditional (Swabian) production of rosehip pulp, the rosehips are cut open and then stored until they soften (approx. 5 days at approx. 12 ° C); then they are passed through a sieve without being cooked beforehand, but with the addition of as little water as possible (usually through two sieves: a coarser one to remove the seeds, a finer one to remove the fruit hairs). The raw pulp obtained in this way is then heated to at least 62 ° C, max. Heated to 75 ° C. This raw pulp can also be cold-stirred with honey, sweetened with fruit or cane sugar and refined with red wine, white wine, orange juice or apple juice. The rosehip pulp produced in this way is relatively rich in vitamin C.

literature

• Kaufmann, Lucie: About the production of some medicinal drug preparations from Fructus Cynosbati. ( PDF )

Individual evidence

1. ↑ ^{a b} Uta Hengelhaupt: Hiffenmark. Genussregion Oberfranken eV, accessed on January 2, 2014 . 
2. ↑ Jam Ordinance of October 23, 2003